Teresa's Recipes
Loaded Pinto Bean and Cheese Enchiladas
Dive into the comforting embrace of these Loaded Pinto Bean and Cheese Enchiladas! With a rich, savory filling of creamy pinto beans, robust spices, and gooey cheddar cheese, these enchiladas are drizzled with a homemade enchilada sauce for an explosion of flavor in every bite. This dish is not just a meal; it's a celebration of traditional Mexican cuisine that brings warmth and satisfaction to your dinner table. Perfect for family gatherings or a cozy night in, these enchiladas are sure to become a favorite!
Ingredients
- 2 cups, cooked and mashed Pinto beans
- 10-12, depending on size Corn tortillas
- 2 cups, shredded Cheddar cheese
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 tablespoon Chili powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 2 cups Enchilada sauce
- 2 tablespoons (for cooking) Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 400
- Fat: 20g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the cooked pinto beans, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 5 minutes, allowing the flavors to meld.
- Warm the corn tortillas in a separate skillet or in the microwave for about 30 seconds to make them pliable.
- Spread a spoonful of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
- Take a tortilla and spoon some of the pinto bean mixture onto it, then roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Tips
- For added heat, consider mixing in some diced jalapeños or a splash of hot sauce into the pinto bean mixture.
- You can substitute the pinto beans with black beans or refried beans for a different flavor profile.
- Feel free to add some sautéed vegetables like bell peppers or zucchini to the filling for extra nutrition.